This comforting chili mac is my go-to when I want something hearty, cheesy, and satisfying without spending much time in the kitchen. I love how the flavors of a rich chili blend with tender pasta and melty cheese, all cooked together in one pot.
Why You’ll Love This Recipe
I enjoy this recipe because it brings together two classics—chili and mac & cheese—in a simple, flavorful way. I make everything in a single pot, which keeps cleanup minimal. I also like how quickly it comes together, making it perfect for busy evenings when I still want something warm and filling.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 pound lean ground beef
1/2 medium onion, chopped
3 cloves garlic, minced
2 tablespoons chili powder
1 teaspoon smoked paprika
1 (4-ounce) can diced green chilies (mild or hot)
2 cups beef broth
1 (15-ounce) can tomato sauce
1/2 cup heavy cream (or evaporated milk)
1 cup uncooked elbow macaroni
2 cups shredded Mexican blend cheese (or cheddar)
Salt and pepper, to taste
Directions
I heat a large pot or Dutch oven over medium-high heat and add the ground beef and chopped onion. I cook everything for 7–10 minutes, breaking up the beef as it browns, and remove excess fat if needed.
I stir in the garlic, chili powder, smoked paprika, and green chilies.
I pour in the beef broth, tomato sauce, and heavy cream, then increase the heat until the mixture just begins to boil. I add the macaroni.
I reduce the heat to medium so it simmers rapidly, cooking uncovered for about 13 minutes. I stir every couple of minutes to keep the pasta from sticking. If the liquid reduces too quickly, I add an extra 1/2 cup broth and lower the heat slightly.
I take the pot off the heat and stir in the cheese until fully melted. I season with salt and pepper, and if I want extra cheesiness, I sprinkle more cheese on top and cover the pot until it melts.
Servings And Timing
This recipe makes 6 servings.
Prep time: 5 minutes
Cook time: 30 minutes
Total time: 35 minutes
Variations
I sometimes swap ground beef for ground turkey to lighten the dish.
I add beans, such as kidney beans, when I want more protein or a thicker texture. If I do, I usually add a bit more broth.
I use different pasta shapes if that’s what I have on hand, adjusting the cooking time as needed.
I change the spice level by choosing mild or hot green chilies or adjusting the chili powder and smoked paprika.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3–4 days. The pasta absorbs more liquid as it sits, so when I reheat it, I warm it gently on the stove or in the microwave and add a splash of broth or cream if needed. I personally avoid freezing this dish because cooked pasta can become mushy after thawing.
FAQs
Can I make this dish vegetarian?
I can replace the ground beef with plant-based ground “meat,” cooked lentils, or beans to create a vegetarian version.
How can I adjust the spice level?
I adjust the heat by using mild or hot green chilies and by increasing or reducing the amount of chili powder or smoked paprika.
Can I use milk instead of heavy cream?
I prefer heavy cream because it keeps the sauce rich and prevents curdling. Evaporated milk works as a more stable alternative.
Can I add more vegetables?
Yes. I often add chopped bell peppers, corn, or diced tomatoes to increase the veggie content without changing the core flavor.
What pasta shapes work besides elbow macaroni?
I can use shells, rotini, or small penne. I just watch the cooking time and liquid levels, since different shapes absorb liquid differently.
Conclusion
This chili mac is one of my favorite easy dinners because it’s comforting, flavorful, and completely fuss-free. I love that it all cooks in one pot and delivers a rich, cheesy meal perfect for busy nights or whenever I crave something warm and satisfying.
A hearty, comforting one‑pot chili mac that blends savory ground beef, pasta, rich sauce and melty cheese—quick, filling and perfect for busy nights.
Ingredients
1 pound lean ground beef
½ medium onion, chopped
3 cloves garlic, minced
2 tablespoons chili powder
1 teaspoon smoked paprika
1 (4‑ounce) can diced green chilies (mild or hot)
2 cups beef broth
1 (15‑ounce) can tomato sauce
½ cup heavy cream (or evaporated milk)
1 cup uncooked elbow macaroni
2 cups shredded Mexican blend cheese (or cheddar)
Salt and pepper, to taste
Instructions
Heat a large pot or Dutch oven over medium‑high. Add ground beef and chopped onion; cook for 7–10 minutes, breaking up the beef as it browns. Drain excess fat if needed.
Stir in garlic, chili powder, smoked paprika and the diced green chilies.
Pour in the beef broth, tomato sauce and heavy cream. Increase heat until mixture just begins to boil, then add the elbow macaroni.
Reduce heat to medium and simmer uncovered for about 13 minutes, stirring every couple of minutes to prevent sticking. If liquid reduces too quickly before pasta is al dente, add an extra ½ cup broth and lower heat slightly.
Remove the pot from heat, stir in the shredded cheese until fully melted and the mixture is creamy. Season with salt and pepper. For extra cheesiness, sprinkle more cheese on top, cover the pot and let the residual heat melt it.
Notes
Swap ground beef for ground turkey to lighten the dish.
Add beans (such as kidney beans) for extra protein/texture; increase broth slightly to compensate.
Use a different pasta shape if you don’t have elbow macaroni—just adjust cooking time accordingly.
Adjust spice level by using mild or hot green chilies and varying the amount of chili powder or smoked paprika.
Leftover pasta absorbs more liquid in the fridge; add a splash of broth or cream when reheating.
